Robert Garagiola
The Certified Sommelier Examination focuses on a candidate’s ability to demonstrate proficiency in deductive tasting, wine & beverage theory, and both technical as well as salesmanship skills in tableside service.
Skills / Knowledge
- Theoretical knowledge of beverage alcohol
- Tableside service, including still and sparkling wine bottle and glass pour
- Food and Wine pairing and salesmanship
- Cocktail, Beer, Apertif, Digestif, and Fortified wine knowledge
- Benchmark producer and vintage for iconic wine regions
- Deductive Tasting Method ability for core classic red and white varieties
- Financial program management
Issued on
Expires on
Earning Criteria
Required
In the Certified Sommelier Tasting Examination, candidates must describe and identify four wines (two white and two red) utilizing the Court of Master Sommeliers Deductive Tasting Method. Passing requires a minimum score of 60 percent on each section of the Examination.
The Certified Sommelier Theory Examination tests candidates’ knowledge and understanding of the world of wine, beverage, and the sommelier trade. Passing requires a minimum score of 60 percent on each section of the Examination.
The Certified Sommelier Hospitality & Service Practical Examination approximates a real restaurant environment, and candidates are expected to demonstrate salesmanship and knowledge while performing a variety of tableside tasks. Passing requires a minimum score of 60 percent on each section of the Examination.